Items where Author is "Hong, Pui Khoon"

Nashrin Iszhan, Ishak and Farahanim, Misni and Hong, Pui Khoon and Nor Qhairul Izzreen, Mohd Noor and Nazikussabah, Zaharudin (2023) Exploring the nutritional composition of cultured horseshoe crab (Tachypleus gigas): A study of proximate composition, minerals, amino acids, and fatty acids. Food and Humanity, 1. pp. 519-523. ISSN 2949-8244. (Published)

Aizi Nor Mazila, Ramli and Hong, Pui Khoon and Nor Hasmaliana, Abdul Manas and Nur Izyan, Wan Azelee (2021) An overview of enzyme technology used in food industry. In: Value-Addition in Food Products and Processing Through Enzyme Technology. Elsevier, Amsterdam, Netherlands, pp. 333-345. ISBN 978-032389929-1, 978-032390376-9

Hong, Pui Khoon and Sevan, Sharmilaa and Nur Liyana, Mohd Izan (2020) Functional edible coatings for dried guava (Psidium guajava l.) slices. Malaysian Applied Biology, 49 (3). pp. 37-42. ISSN 0126-8643. (Published)

Hong, Pui Khoon and Low, Kay May and Moo, Siew Yen and Teh, Yiing Chyn (2020) Preliminary Assessment of Non-Enzymatic Browning and Antioxidant Activity in Sea Cucumber Derived Gelatin-Sugar Models. Materials Science Forum, 981. pp. 196-201. ISSN 0255-5476. (Published)

Hong, Pui Khoon and Sharmila, Sevan and Nur Liyana, Mohd Izan (2019) functional edible coatings for dried guava (psidium guajava L.) slices. In: 2nd International Conference on Recent Advancements in Science and Technology (ICORAST 2019) , 27-30 October 2019 , Putrajaya, Malaysia. pp. 1-9.. (Unpublished) (Unpublished)

Hong, Pui Khoon and Ndagijimana, Maurice and Betti, Mirko (2016) Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity. Food Chemistry, 197. pp. 1143-1152. ISSN 03088146. (Published)